Warm Fall Pasta with Butternut Squash

• 12 tablespoons caramelized onions
• 12 ounces roasted turkey breast
• 1 1/2 cup fresh roasted Brussels sprouts
• 1 ½ cup roasted butternut squash
• 1 ½ cup roast butternut squash broth (see recipe)
• 1 ½ cup Swiss chard, julienne sliced
• 3 cups penne pasta
• 6 teaspoons parmesan cheese
• 6 teaspoons green onions, thinly sliced
• Olive oil to mist the pan

Butternut Squash Broth

• 3/8 teaspoon fresh oregano, chopped
• 3/8 teaspoon ground nutmeg
• 12 ounces butternut squash
• 1/2 teaspoon Agave nectar
• 1/8 teaspoon olive oil
• 1 1/2 cups vegetable stock
• 3 tablespoons yellow onion, diced

1. Heat sauté pan over medium high heat.  Mist pan with olive oil spray.  Add caramelized onions, roasted turkey, Brussels sprouts, butternut squash and Swiss chard.
2. Cook for about 30 seconds to a minute just to heat through.
3. Add pasta and broth, cook until simmering and vegetables and turkey are heated through.
4. Pour contents of pan into a bowl and garnish with green onions and of Parmesan cheese.

Butternut Squash Broth

1. Preheat oven to 450 F.
2. Cut squash in half and seed.  Brush squash with Agave nectar and dust with nutmeg.  Place flesh side down on baking sheet and bake for 25 – 30 minutes or until soft to the touch.
3. Using a large spoon, scoop the flesh from its skin and reserve.
4. Heat a medium sauce pot over medium heat and mist with olive oil.  Stir in diced onions and sauté till soft, about 3 – 4 minutes.  Deglaze pan with vegetable stock.
5. Stir in butternut squash.
6. Bring to a boil.  Reduce heat and simmer for 3 – 4 minutes.
7. Puree mixture until smooth. 
8. Cool and reserve until needed.